TRAVEL

RECIPES

Birds Of A Feather

Posted on Feb. 17, 2017
By Editor

Birds Of A FeatherFor a minority of people, Sichuan cuisine is well loved for its heat, most of the time thanks to tongue-numbing Sichuan peppers. But the regular non-sadist will be glad to know that chef Eugene See has managed to coax the pepper’s fiery properties to less intimidating levels in his East-meets-West menu at Birds of a Feather.

The swanky new establishment along Amoy Street is opened by a couple from Chengdu, who’ve hidden hints of the city amongst the restaurant’s warm tones of grey, wood and brass. A hanging light fixture near the front, for example, is made from treated dried leaves from the capital while wood furnishings on the bar counter or tables come from northern China. Once you’ve settled into the mismatched furniture, get straight to ordering appetisers such as the Crispy Pork Trotter in a Bag (S$19) – a fun paper pouch of deep-fried chewy pork trotters shaken with an addictive seasoning of soy bean powder made of soy beans, Sichuan pepper, salt and chilli powder. Equally piquant is the Organic Mapo Tofu Burger (S$22), which pork ragout with tofu and parmagiano patty we couldn’t get enough of. Dishes with a cleaner flavour profile such as the Hot and Sour Chazuke (S$28) highlights See’s aptitude in practicing the right amount of restraint in dealing with the potency of Sichuan ingredients. The latter is a spin on comforting Japanese tea rice, substituting tea for an aromatic spicy broth with pickled mustard, grilled barramundi and mentaiko.